1. 1

   Step 1

   Preheat the oven to 180 °C on convection setting.

2. 2

   Step 2

   Cut the 3 eggplants into 1 to 1.5 cm thick slices without peeling them.

3. 3

   Step 3

   Heat a drizzle of olive oil in a pan and brown the eggplants for 3 to 4 minutes on each side.

   Timer 4 min
4. 4

   Step 4

   Season the eggplants with salt, pepper, and 1 tsp of Herbes de Provence.

5. 5

   Step 5

   Mix 2 tbsp of balsamic vinegar, 2 tsp of honey, 2 tsp of mustard, 1 tsp of Herbes de Provence, and 2 tbsp of olive oil.

6. 6

   Step 6

   Pour the prepared marinade into the bottom of a quiche pan.

7. 7

   Step 7

   Arrange the eggplants in a spiral in the pan and sprinkle with 30 g of Parmesan shavings.

8. 8

   Step 8

   Cover with 1 puff pastry, tuck the edges inward, and poke a hole in the center.

9. 9

   Step 9

   Bake for 35 minutes until the pastry is golden brown.

   Timer 35 min
10. 10

    Step 10

    Unmold the tart immediately by flipping it onto a serving platter.

11. 11

    Step 11

    Garnish with 1 ball of torn burrata, 25 g of pine nuts, and a few fresh basil leaves.

12. 12

    Step 12

    Season lightly with salt and pepper before serving.

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